Clam salad

Clam salad

- 20 clams
- 2 cloves of garlic
- 300ml of olive oil
- Ground red pepper
- Bay leaf
- Mσdena vinegar
- For the salad:
- 6 fresh onions
- Quarter of a boiled pig΄s ear
- 100gr of ceps
- Chervil
- For the vinaigrette:
- 100ml of water to cook the clams
- 100ml of oil to fry the ceps
- A spoon of chopped chives

For the ceps: clean, peel and blanch the ceps then season. Fry the garlic and the bay leaf in the oil, add the ceps and cook for 15 minutes at 80Ί.
Blanch the clams until they open, take out the inside and set aside for later. For the salad, finely chop the onions and then leave them in water and oil for 30 minutes. Mix the chervil with the rolls of ceps and season them with oil and salt.
Arrange the salad in the centre of the plate with 5 clams then sprinkle with ground red pepper, then add two spoonfuls of vinaigrette and a couple of drops of Mσdena vinegar.


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